Roast Chicken Ballotine and Perfect Roast Potatoes

Posted By Stephen


Last week, one of the Maaaaasterchef contestants cooked chicken ballotine for his main course. It was a lot to take on and, given that he also had a starter and a main course to make, he sadly didn’t quite get everything finished in time. However, out of that sadness came some good because it made us decide to cook chicken ballotine.

So, I picked up our copy of Le Cordon Bleu Complete Cooking Techniques and turned to the appropriate page. It told us that after boning, stuffing and rolling the chicken, we should wrap it in foil and poach it, then serve it cold. As an afterthought, it also mentioned that it’s possible to braise it and serve it hot. Being the type of people who really love roast chicken with roast potatoes, we ignored both of these and decided just to roast it.

I intently studied the section entitled “Boning the Bird”. Half an hour or so later, the bird in question was boned and ready to be stuffed. According to the recipe, the stuffing should be made from chicken breast, herbs, shallots and garlic. We went with sausages instead of the chicken breast. Once it was done, we tied it up tightly with string. This went into the oven on top of some vegetables until cooked through (we used our meat thermometer for this since it was hard to calculate).


We also did roast potatoes, in half goose fat and half vegetable oil. Like last time we did roast potatoes, they turned out very well indeed. In case we forget in future, or if someone else is interested, here is a vague recipe as to what we did both times that turned out very well:

– Peel and chop potatoes into smallish roast potato sized pieces
– Steam these until fairly soft but not completely cooked though
– Swish them around in the steamer with the lid on to fluff them up
– Leave them to dry out for a while
– Put half goose fat, half vegetable oil into a metal roasting dish (about a tablespoon of each)
– Put the dish into the oven to heat up
– When the fat is hot (you can sometimes hear it start to spit), remove it from the oven and put it on the hob with the burner on
– Put in the potatoes (careful of hot splashing fat!) and turn them in the hot fat to coat them
– Sprinkle the potatoes with a couple of generous pinches of salt and turn them again
– Put them into the oven for about an hour and a half, turning a couple of times during cooking
– Enjoy!


We were very pleased at how moist the chicken was. We had been worried that as it was stuffed and needed to roast for quite a while to cook all the way through, it would be dried out, but our fears were unfounded. We had roasted it “upside down” to start with, the turning it breast-side up for the last 20 minutes to half an hour. We also served it with braised leeks (in the top picture), steamed cabbage and roast celeriac.

With it we drank a Hamilton Russell Chardonnay from South Africa. This wine was intense but still elegant, and with a bit of oaky toast and spice which went particularly well with the crispy roast potatoes and the herby sausage stuffing.

Feb 1st, 2009

14 Comments to 'Roast Chicken Ballotine and Perfect Roast Potatoes'

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  1. Those roasts DO look perfect! I can’t understand people who buy pre-made ones in packets.

    Scott at Realepicurean’s last blog post..Barszcz Czerwony; Polish Beetroot Soup

  2. sara said,

    Yum, those potatoes look divine!

    sara’s last blog post..Lemon Ricotta Cookies

  3. Lauren said,

    How’d the potatoes get so crispy? They look deep-fried! Very nice.

  4. Mrs Ergül said,

    Wow! I just made roast chicken and potatoes last Friday! But i like yours better!

    Mrs Ergül’s last blog post..Jen’s Roast Chicken

  5. Ros said,

    I usually only use goose fat. Was the vegetable oil to make it more healthy or does it help crisp up the potatoes.

    The ballotine looks very impressive. I think I should start watching masterchef!

    Ros’s last blog post..Not Healthy, Not Budget

  6. Stephen said,

    Thanks for the comments everyone!

    Ros, we add some vegetable oil to help crisp them up. The goose fat gives a lovely flavour but is heavy, and in our rubbish oven they crisp up better with some lighter vegetable oil.

  7. Niamh said,

    Oh, I love the look of that chicken! And the potatoes look divine.

    Niamh’s last blog post..Salsify & Roast Garlic Soup

  8. Kerri said,

    Thanks Niamh, it was interesting to do something different to just normal roast chicken. Stephen learnt more about filleting too!

  9. Sylvie said,

    That looks like a dream Sunday dinner!

    Sylvie’s last blog post..Marmorkuchen for Lucy (Marble Cake)

  10. Kevin said,

    Those roasted potatoes look really good!

  11. Kerri said,

    Thanks Kevin, I keep finding myself drawn to this picture when hunger strikes!

  12. phil said,

    This really is a ballotine; if you had followed the recipe and poached it, it would be a galantine.

  13. Erik said,

    I made the potatoes using your recipe and the were unbelievable. Thanks

  14. Kerri said,

    Excellent! I’m glad they turned out well. Thanks for commenting too, it’s nice to know when something works out well for someone else.

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